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Tuesday, December 15, 2015

Let me tell you a sad sad story. Throughout my youth I was forced to eat brussels sprouts. Wo is my life, I know. My father lived in England for a couple years and while over there he developed a love for the vegetable that I despised. My dad stated that him eating brussels sprouts since his early twenties is the reason he still has a full head of hair today. Even though my father loved this vegetable his love was never passed on. I remember many dinners where I gagged down the few brussels sprouts just so I could leave the table, but there were other nights it took my a long long time to gag those few bites down. I was not a fan of brussels sprouts. However, now that I am a grown adult with a desire to be and eat healthy I decided to give brussels sprouts another try. I love roasted vegetables, and I was hopeful that I could also love brussels sprouts if done the right way. Let me just say that these Roasted Brussels Sprouts and Butternut Squash with a Bacon Apple Cider Vinaigrette are done right and make for some absolutely amazing vegetables that everyone will love. Brussels sprouts are super healthy, and now you can benefit from all of it's healthy benefits with a deliciously healthy side dish. . Roasted Brussels Sprouts and Butternut Squash w/ Bacon VinaigretteRecipe: Alohamora adapted Williams SonomaActive Time: 15 minutesInactive Time: 30 minutesServings: 4-6Ingredients:2 1/2 c. brussels sprouts2 1/2-3 c. butternut squash, chopped3 Tbsp olive oil1/4 tsp salt1/8 tsp pepper1/4 tsp sage1/4 tsp garlic powder1/3 c. bacon bits2 Tbsp cider vinegar5 Tbsp olive oil1 Tbsp brown sugar1 tsp dijon mustard1/8 tsp dried thyme leavesDirections:

Preheat oven to 400 degrees and line a large cookie sheet with aluminum foil.